Blog

Nov 28, 2025

When we think of food waste, most of us picture leftovers scraped off a plate. But the reality is far bigger and far more urgent. In India, nearly 40% of all food produced never makes it to a plate. It’s lost after harvest, during processing, in transport, on store shelves, or in our own kitchens.

That’s not just a waste of food — it’s a waste of the labour, water, land, and energy that went into producing it. And it’s a lost opportunity to nourish people in a country where undernutrition and overnutrition sit side by side.

A systems problem that needs a systems solution

Food loss and waste isn’t a single-actor problem; it’s the result of multiple cracks in the value chain. Some start right at the farm, where fruits, vegetables, and grains are discarded due to cosmetic imperfections or lack of timely harvesting. Others appear in storage and transport, where inadequate facilities mean fresh produce spoils before it reaches consumers.

"Good agricultural practices are important at the farm level. But storage, transportation, and distribution conditions are equally critical. Without the right temperatures and warehousing, food loss is inevitable." Rinka explains

And then there’s a third, less visible gap: research. “We need more research grants, more technology, and more ways to extract value from waste and make it commercially viable.”

From waste to value: the promise of valorisation

One of the Action Lab’s core approaches is valorisation: transforming what we call waste into valuable, nutrition-rich products.

Taking banana peels, for example, they are often discarded without a thought. However, they are actually rich in dietary fibre and resistant starch, beneficial for gut health and blood sugar control or pineapple pomace — the fibrous pulp left after juicing, which can be turned into high-value ingredients.

Rinka shares another example: “In the brewery industry, spent grains are high in fibre. Startups are already putting them into bread or atta. Imagine if large companies and small entrepreneurs worked together to scale this — it could improve nutrition for millions.”

The double burden: undernutrition and overnutrition

India’s paradox is stark: millions lack access to nutritious food, while diet-related diseases are on the rise.

"On one hand, we have undernutrition and hunger. On the other hand, overnutrition is fuelling non-communicable diseases. The food we lose could help address both by feeding those in need and by creating ingredients that improve the quality of what’s already on the market." Rinka says.

It’s not just a human health issue; it’s an environmental one. Wasted food decomposes in landfills, releasing methane, a potent greenhouse gas. The water, fertiliser, and energy used to produce that food are all wasted too.

Working across Action Labs

The Food Loss and Food Waste Action Lab doesn’t work in isolation. It collaborates with other CoFTI Action Labs like Agroecology, which tackles post-harvest losses through better farming practices, and Food Literacy, which helps consumers understand the impact of waste and change their habits.

It’s about seeing the whole picture. Reducing losses after harvest. Encouraging mindful consumption at home and in restaurants. Building food recovery systems, like community food banks, to redistribute surplus.

From conversation to action

So far, the Lab has developed white papers mapping the scale of the problem, spotlighting promising startups, and identifying academic research that can be scaled. It’s also looking at ways to mobilise funding and grants to fuel innovation in this space.

"We need to bring this conversation to the table with farmers, with businesses, with consumers, with policymakers. Solving food loss and waste can have a positive impact on both people and the planet." Rinka emphasises.

A call to transform together

The challenge is enormous, but so is the opportunity. Every kilogram of food saved is a step toward better nutrition, stronger livelihoods, and a healthier planet.